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My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.
My best tip for kicking your homemade enchiladas up a delicious notch?
Use this homemade enchilada sauce! ♡
This recipe for Southwestern-style red enchilada sauce has been the starring ingredient in my favorite enchilada recipe for years and years. And every time I bake up a batch of enchiladas for a gathering, friends always ask for the recipe.
By contrast to many Mexican-style enchilada sauces, this recipe does not include tomatoes but rather centers its flavor around a rich blend of seasonings that you likely already have in your pantry (chili powder, cumin, garlic and oregano). On its own, the sauce is naturally fairly mild, although you are welcome to amp up the heat if you’d like. And its deliciously warm, toasty, earthy flavors pair perfectly with any variety of enchilada recipes.
The good news too is that this recipe only takes about 5 minutes to prep, plus an additional 15-ish minutes to simmer on the stove. It’s naturally vegetarian, vegan and can also be made gluten-free if you’d like. It’s made entirely with pantry ingredients, and can be customized to be more spicy, smoky, tomato-y, or even creamy if you prefer. And I must say — it’s a million times better than the canned stuff!
Thousands of our readers have made and loved this recipe over the years. So if you have yet to give it a try, I say it’s time!
Homemade Enchilada Sauce Recipe | 1-Minute Video
Homemade Red Enchilada Sauce Ingredients:
To make this easy enchilada sauce recipe, you will need the following ingredients:
Oil and flour: These will form the roux to thicken the sauce. You’re welcome to use any type of neutral-flavored oil (or butter) that you prefer. And while I typically use all-purpose flour, you are welcome to sub in a 1-for-1 GF flour blend instead to make this recipe gluten-free.
Chili powder: For all of our international readers, please note that this recipe calls for American-style chili powder, which is actually a blend of various chilis and seasonings, including a typically small percentage of cayenne. (Most chili powders sold outside of the States are 100% cayenne, which will not work for this recipe.) I recommend investing in a good-quality brand of chili powder for this recipe, since it is the primary seasoning for this sauce. But keep in mind that chili powder blends vary from brand to brand, so it’s worth experimenting with a few to find the one that you love best!
Garlic powder, ground cumin, dried oregano: These are the other dried seasonings that we will use in the sauce. Feel free to increase the amount of any one of these once you have tasted the sauce, if you would like.
Veggie or chicken stock: I also recommend using some good-quality stock in this recipe, which will add a delicious depth of flavor to the sauce.
Fine sea salt: And finally, don’t forget to season the sauce! I typically add in about 1/2 teaspoon, but the amount needed will likely depend significantly on the brand and saltiness of the stock that you use.
How To Make Enchilada Sauce:
Here are the basic steps for how to make enchilada sauce (full instructions included in the recipe box below):
Cook the roux and spices: In a small saucepan, we’ll first cook the flour and oil together to form the roux, and then whisk in the spices to briefly toast them in the saucepan before adding in the stock.
Simmer: Gradually add in the stock while whisking the sauce, in order to blend in any lumps. Then bring the sauce to a simmer and let it cook (you want to maintain a low bubble) for 10-15 minutes, or until it has reduced to your desired thickness.
Season: Season with salt (or any extra seasonings that you might like to add) to taste.
Serve: Then serve it up in a pan of enchiladas or whatever recipe sounds good…and enjoy!
Possible Variations:
This recipe is quite flexible, so please feel free to tinker around with ingredient amounts and customize it however you prefer! For example, you could…
Make it gluten-free: You can either use an 1-for-1 gluten-free flour blend, in place of the AP flour. Or you can omit the flour and instead add a cornstarch slurry (equal parts cornstarch and cold water whisked together) to the sauce once it is simmering to thicken it.
Make it creamy: Whisk in 1/2 cup of heavy cream to turn this recipe into a delicious creamy enchilada sauce.
Make it spicier: Feel free to add in a pinch or two of cayenne to make this sauce even spicier. Or alternately, you can choose to use ancho chili powder in place of standard American chili powder, which has a smokier and slightly spicier flavor.
Make it milder: American chili powder should naturally be quite mild. But if you are wary of heat, feel free to start with 2 tablespoons (instead of 4 tablespoons) of chili powder in the recipe. Then once the sauce has simmered, give it a taste and feel free to add more if you would like.
Make it smokier: Feel free to swap some of the American chili powder for chipotle chili powder, if you would like this sauce to have a smoky chipotle kick. (Also note that chipotle powder is considerably spicier, so this version would pack more heat too.)
Add tomato sauce: If you would like to have a more tomato-y enchilada sauce, you are welcome to add a few tablespoons of tomato paste to the sauce.
Ways To Use Enchilada Sauce:
Here are a few of my favorite ways to use this easy enchilada sauce:
Casseroles: If you don’t feel like rolling up your enchiladas, try ‘stacking’ them into a casserole, such as this chicken enchilada casserole (one of our readers’ favorite recipes!).
My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.
Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)
Serve: Use immediately in your favorite recipe and enjoy!
Chili powder (important note): The amount is correct. And as mentioned above, this recipe calls for traditional American chili powder, which is not cayenne. American chili powder is actually a blend of spices that are typically quite mild, whereas international chili powders are usually 100% cayenne (and very spicy). So if you live outside of the United States, please look specifically for an American-style chili powder blend.
Gluten-free option: Feel free to use a 1-to-1 all-purpose gluten-free flour blend in place of the all-purpose flour. Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer).
Storage instructions: Let the sauce cool to room temperature. Then transfer it to a mason jar or food storage container and refrigerate for up to 5 days. Unfortunately this sauce separates a bit once it has frozen, so I don’t recommend freezing it.
This turned out so bitter for me and I have no idea what I did wrong ? Did I somehow burn the spices? Why would it be bitter? Does anyone know? I want to try again and get it right.
Noreen —
Dear Kate, did you go ahead and use the sauce to make your enchiladas? The first time I made it I was thinking it was a big mistake because the sauce tasted so weird by itself. BUT, baked into the enchiladas.. SO good!
It would be like tasting a tsp of chili powder or cumin by itself. Horrible! Then deciding not to add it to a batch of chili. But chili without chili powder?? It’s no longer chili. It simply needed to be mixed in to enjoy the flavor blended with the rest of the ingredients.
I hope you can try it again :) Good luck!
Robert Easlick —
Can this be made in bulk, canned and water bath processed?
SO GOOD! I made this with ancho chile powder because it’s all I had left, and used some homemade chicken bone stock I had in the fridge. I didn’t have oregano, and I used garlic cloves instead of powder, also because it’s what I had on hand. I was amazed by how good the sauce turned out. It thickened up much more than I thought it would, and it was really red. Oh, I enjoyed dinner so much tonight, and I have leftover sauce to make something else with this coming week. Thank you so much for this recipe! Personally, I didn’t think it needed anything else. Mine was smoky, red, mildly spicy, and a perfect consistency. I would definitely make this again.
Holy moly! This is the recipe that I have been looking for to actually be able to brag about my enchiladas with!!! I made it exactly like the recipe but used two tablespoons butter and two tablespoons oil but other then that I followed the recipe. Well I doubled it and only had 7 tablespoons of chili powder and I use Better Than Bouillon to make the chicken broth and I simmered it a little longer to allow the chili powder to blend in… oh I just hate it when people say that they follow the recipe EXCEPT!!! But I wanna be truthful here because I NEVER write reviews! This enchilada sauce is so good I’m pretty sure that I would eat it on a dog turd!!! Other reviews are right about no tomato sauce being the “secret “! Thanx so much for the FANTASTIC RECIPE!!!!
OH. MY. GOODNESS. This sauce is amazing!!! I made it for my family last night and everyone could not quit talking about how yummy the enchiladas were! Thank you for this delicious addition to my enchiladas! It was so easy and quick to make! I ended up having to make two batches because the first set of enchiladas were eaten so quickly.
Great Recipe… I can’t stand when people do this but I have to say I did change a couple of things to balance out the chalkiness from all the spices (most of it goes away as it cooks anyway). After adding the spices to the roux I added about 2 Tb of tomato paste. I also added 1 tsp of vinegar and 1 Tb sugar.
So delicious! I added a little tomato paste and used some smoked chicken for the enchiladas. My husband loved them and asked me to add this to our family recipe book!
Rachel —
I can see where the recipe was going-but for me I needed to add some tomato sauce, a little sugar to balance out the sauce.
SO good. Glad I stumbled across this recipe. It’s super easy to make, and had just the right amount of heat. I used it in chicken enchiladas -they tasted so much better than when I’ve made them previously with store bought sauce.
I love this sauce. Just made a batch of red. I didnt see the recipe for the green sauce until just now. Soooo. Guess I’ll b making this again soon. Lol
I read where you can freeze the green sauce. But couldn’t find where you said we could freeze the red.
So my question is can we freeze the red and how?
Again thank you so very much for sharing your awesome recipes. I love enchiladas but hate the canned sauce. Sooo I stopped making them u Tim today ??
Hi Ali, I tried this recipe today – and made some baked rice – the sauce is epic and I can not believe it is so easy to make! Thank you for such a wonderful recipe.
My sauce came out kinda toasty tasting. I’m sure some of it had to do with not having everything measured out beforehand and the add-in time coming up quickly. But overall, it was received without complaints. I wish there were a bit more acid and some heat (not a fan of smoky chipotle heat though). Easy enough to make though. Made it with Ali’s beef enchiladas recipe—very good.
Was a little doubtful at first with so much chili powder. Turned out ABSOLUTELY DELICIOUS. The only thing I did differently was substitute the oil with butter?
This was my first time making Enchilada sauce. It’s okay, but it pretty much tastes like chili powder. As I was tasting it I realized it definitely needed some acidity in it (which says something as I tend to shy away from acids.) In the end I had to look up a few other recipes to see what the unifying ingredients were. I added some lemon juice and a bit of tomato paste to it and it helped bring it together. My enchiladas taste pretty good, but this is not a keeper for me.
I have been using this recipe for well over a year! It’s so simple, but delicious. My husband (from Mexico) likes it with just a touch of sweetness, so I add about 2 tsp of white sugar. So good! Thank you!
This is amazing sauce. I usually use canned enchilada sauce. My husband came in while I was starting this recipe. He was not happy that I was changing how I always make my enchiladas. He came back in while the sauce was cooking and said that smells amazing. It tastes as good as it smells. I will never go back to canned sauce this is so easy to make.
Thanks for sharing, the sauce is terrific and for Sheltering in Place I made good use of some meat in the freezer. As a grab and go for the kids, I made a bunch, and froze them, works great. Three enchiladas fit into a small aluminum pan (Like for webber drippings) and then covered with foil and put in gallon zip lock freezer bags. To bake (still frozen) loosen the foil so the cheese doesn’t stick, and bake at 350 still covered about an 45min-1hr, uncover to brown.
Made this recipe today with some additions. Used all ingredients listed plus 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, doubled the oregano to 1/2 teaspoon and added a 14oz can of tomato sauce. I also used 1 cup of beef broth and 1 cup of chicken broth.
The addition of the tomato sauce adds a bit of sweet and acid to the taste, thickens it a bit, and with the broths, adds a good dash of umami to the flavor while toning down the chili powder and cumin.
I have a couple of pounds of smoked pork shoulder I will be shredding and seasoning for filling.
When making the enchiladas, we use a silicone bbq brush to coat both sides of the tortillas before filling, then brush the tops with a generous amount of sauce but not so much to make them sloppy.
This was beautiful color and scent. Maybe something is wrong, this was so salty it was not edible. Very spicy, used McCormick American Chili Powder. To fix it, I used 1/4 of the salty concoction, added 4 squares of trader joe dark chocolate, 2 cups of water, 2 tbs of tomato paste, and cooked it down. Still very spicy and we like spice. A great method for a rich beautiful sauce. Next time, no salt or to taste after! 1 Tbs of Chili Powder. Maybe mild paprika as a substitute 3 tbs chili powder for color.
Just love this sauce, especially as its not tomato based. And the other thing I love about this sauce? That,, the post explains that American chilli powder is not as spicy as sold here in Ireland.. First American sauce I made nearly my head blow off!! ???
This sauce make enchiladas AMAZING!
I stumbled upon your recipe a few years ago and didn’t realize it would mean I’d never enjoy enchiladas again unless they were made with this sauce!
When I first made it I had my doubts because it was based solely on spices and no tomato ingredient. My whole family, husband and three sons, adore when I make enchiladas! Making again tonight and thought I would finally let you know and say thank you!
This is DEFINITELY the BEST enchilada sauce ever! I am Very Pleased with how easy it is to make and will Never purchase canned enchilada sauce again! I never comment on recipes but this one is unbeatable. You will not be disappointed.
Made this tonight with regular chili powder using about 2 heaping Tablespoons and a 1/2 T of cumin as 1/2 t of onion powder in addition to the other spices you recommended. It was excellent. My mouth is still a little tingly from the chili powder, but not in a bad way. I make a breast of chicken covered in salsa and add chili and cumin to it and cook it until it’s ready to be shredded and use that inside my corn tortillas. Thanks for this recipe. I will definitely use it again. And for the mason jar suggestion.
Very easy… I would have everything measured out before starting… burnt 1st batch. Oh well… but 2nd batch wea was almost perfect. We added 1/4tsp onion powder.
OK I made the sauce from the chicken thighs broth – The sauce is delicious!.I plan to use chicken thigh meat instead of breast meat in the enchilada recipe…… Due to the fact that all I had were chicken thighs in my freezer! Not getting to the store as much with the Pandemic. Making The best chicken enchilada recipe a little later..I can’t wait to try it today on Cinco de Mayo!
Made your homemade enchilada sauce and enchiladas for Cinco de Mayo during this COVID-19 quarantine. Absolutely wonderful! I did add fresh garlic along with the powered garlic. I’ll definitely make these for my family when we can all get together again. Thank you. Theresa in Foster City, CA
Outstanding sauce. I will never go back to canned sauce. I made it twice this month and made a double batch today so I can freeze half for next month when I am too busy to make it.
.
Way too salty! 2 cups stock (mine contain salt) so I should not have added any salt, or maybe a small pinch. It was otherwise tasty. I substituted paprika for chili powder so kids would eat it.
Ella —
Lesson learned Claire, if you are using ingredients that already contain salt (broth, butter, etc.) leave out the extra amount called for in the recipe. Cooking 101…
This was awesome recipe. I made this as is and then made my own version. I cut chili powder down to 3T, added can of smoked green chilies, 1/4 cp red onion, 2 cloves garlic, and 3/4 t sugar. Cooked for 20 minutes on low/medium heat, let sit for 1 hour. This elevated the flavor!!!!
This turned out so bitter for me and I have no idea what I did wrong ? Did I somehow burn the spices? Why would it be bitter? Does anyone know? I want to try again and get it right.
Dear Kate, did you go ahead and use the sauce to make your enchiladas? The first time I made it I was thinking it was a big mistake because the sauce tasted so weird by itself. BUT, baked into the enchiladas.. SO good!
It would be like tasting a tsp of chili powder or cumin by itself. Horrible! Then deciding not to add it to a batch of chili. But chili without chili powder?? It’s no longer chili. It simply needed to be mixed in to enjoy the flavor blended with the rest of the ingredients.
I hope you can try it again :) Good luck!
Can this be made in bulk, canned and water bath processed?
SO GOOD! I made this with ancho chile powder because it’s all I had left, and used some homemade chicken bone stock I had in the fridge. I didn’t have oregano, and I used garlic cloves instead of powder, also because it’s what I had on hand. I was amazed by how good the sauce turned out. It thickened up much more than I thought it would, and it was really red. Oh, I enjoyed dinner so much tonight, and I have leftover sauce to make something else with this coming week. Thank you so much for this recipe! Personally, I didn’t think it needed anything else. Mine was smoky, red, mildly spicy, and a perfect consistency. I would definitely make this again.
I loved it! Cut the Chili Powder (Penzeys) in half… and my wife still thought it was hot. Not I!
From another similar recipe, added 1T Tomato Paste and 1/4 t Cinnamon.
Delicious.
Thank you for the recipe! It’s delicious. Is it possible to keep this sause in jars (in a fridge?) till next time?
Have you ever tried canning this sauce? If so, could you supply some directions.
Holy moly! This is the recipe that I have been looking for to actually be able to brag about my enchiladas with!!! I made it exactly like the recipe but used two tablespoons butter and two tablespoons oil but other then that I followed the recipe. Well I doubled it and only had 7 tablespoons of chili powder and I use Better Than Bouillon to make the chicken broth and I simmered it a little longer to allow the chili powder to blend in… oh I just hate it when people say that they follow the recipe EXCEPT!!! But I wanna be truthful here because I NEVER write reviews! This enchilada sauce is so good I’m pretty sure that I would eat it on a dog turd!!! Other reviews are right about no tomato sauce being the “secret “! Thanx so much for the FANTASTIC RECIPE!!!!
Best ever sauce and so simple. The whole chicken enchilada recipe was fantastic. My husband isn’t a spicey food lover so this was perfect.
Really yummy recipe!! I would double it though because it doesn’t make a lot for 8 enchiladas
So mild in spice yet so incredibly flavorful! This enchilada sauce recipe tastes like something out a true Mexican kitchen, so delicious!
OH. MY. GOODNESS. This sauce is amazing!!! I made it for my family last night and everyone could not quit talking about how yummy the enchiladas were! Thank you for this delicious addition to my enchiladas! It was so easy and quick to make! I ended up having to make two batches because the first set of enchiladas were eaten so quickly.
Your recipes are always delicious! Gimme Some Oven is my go to site for yummy recipes. Thank you so much ☺️
Great Recipe… I can’t stand when people do this but I have to say I did change a couple of things to balance out the chalkiness from all the spices (most of it goes away as it cooks anyway). After adding the spices to the roux I added about 2 Tb of tomato paste. I also added 1 tsp of vinegar and 1 Tb sugar.
So delicious! I added a little tomato paste and used some smoked chicken for the enchiladas. My husband loved them and asked me to add this to our family recipe book!
I can see where the recipe was going-but for me I needed to add some tomato sauce, a little sugar to balance out the sauce.
SO good. Glad I stumbled across this recipe. It’s super easy to make, and had just the right amount of heat. I used it in chicken enchiladas -they tasted so much better than when I’ve made them previously with store bought sauce.
NO MORE STORE BOUGHT CANNED SAUCE FOR ME!!! I have all the ingredients at home so this was the most simple recipe I made. Thank you for sharing!!
I love this sauce. Just made a batch of red. I didnt see the recipe for the green sauce until just now. Soooo. Guess I’ll b making this again soon. Lol
I read where you can freeze the green sauce. But couldn’t find where you said we could freeze the red.
So my question is can we freeze the red and how?
Again thank you so very much for sharing your awesome recipes. I love enchiladas but hate the canned sauce. Sooo I stopped making them u Tim today ??
Best ever! Saves $$, cans, and the flavor is fantastic!
I love this sauce! I saved the grease from my ground beef I cooked to make the beef enchiladas and used it to make the roux and came out really good.
I have never made enchilada sauce before. So quick and easy! I think I will never buy it again ☺yummy ?
Hi Ali, I tried this recipe today – and made some baked rice – the sauce is epic and I can not believe it is so easy to make! Thank you for such a wonderful recipe.
Delicious! This is literally the only enchilada sauce my boyfriend will eat..and we both love it!
My sauce came out kinda toasty tasting. I’m sure some of it had to do with not having everything measured out beforehand and the add-in time coming up quickly. But overall, it was received without complaints. I wish there were a bit more acid and some heat (not a fan of smoky chipotle heat though). Easy enough to make though. Made it with Ali’s beef enchiladas recipe—very good.
Was a little doubtful at first with so much chili powder. Turned out ABSOLUTELY DELICIOUS. The only thing I did differently was substitute the oil with butter?
Love the recipe! Question, can I make a double batch and freeze a portion to use later?
Yeah not what I had hoped for. Maybe as a base for a pot of chili but not enchilada sauce.
Super easy and super flavorful! Loved this recipe.
This was my first time making Enchilada sauce. It’s okay, but it pretty much tastes like chili powder. As I was tasting it I realized it definitely needed some acidity in it (which says something as I tend to shy away from acids.) In the end I had to look up a few other recipes to see what the unifying ingredients were. I added some lemon juice and a bit of tomato paste to it and it helped bring it together. My enchiladas taste pretty good, but this is not a keeper for me.
I have been using this recipe for well over a year! It’s so simple, but delicious. My husband (from Mexico) likes it with just a touch of sweetness, so I add about 2 tsp of white sugar. So good! Thank you!
This is amazing sauce. I usually use canned enchilada sauce. My husband came in while I was starting this recipe. He was not happy that I was changing how I always make my enchiladas. He came back in while the sauce was cooking and said that smells amazing. It tastes as good as it smells. I will never go back to canned sauce this is so easy to make.
Thanks for sharing, the sauce is terrific and for Sheltering in Place I made good use of some meat in the freezer. As a grab and go for the kids, I made a bunch, and froze them, works great. Three enchiladas fit into a small aluminum pan (Like for webber drippings) and then covered with foil and put in gallon zip lock freezer bags. To bake (still frozen) loosen the foil so the cheese doesn’t stick, and bake at 350 still covered about an 45min-1hr, uncover to brown.
Absolutely amazing. My first time making enchiladas and this sauce along with the beef and chicken recipes were awesome.
Made this recipe today with some additions. Used all ingredients listed plus 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, doubled the oregano to 1/2 teaspoon and added a 14oz can of tomato sauce. I also used 1 cup of beef broth and 1 cup of chicken broth.
The addition of the tomato sauce adds a bit of sweet and acid to the taste, thickens it a bit, and with the broths, adds a good dash of umami to the flavor while toning down the chili powder and cumin.
I have a couple of pounds of smoked pork shoulder I will be shredding and seasoning for filling.
When making the enchiladas, we use a silicone bbq brush to coat both sides of the tortillas before filling, then brush the tops with a generous amount of sauce but not so much to make them sloppy.
This was beautiful color and scent. Maybe something is wrong, this was so salty it was not edible. Very spicy, used McCormick American Chili Powder. To fix it, I used 1/4 of the salty concoction, added 4 squares of trader joe dark chocolate, 2 cups of water, 2 tbs of tomato paste, and cooked it down. Still very spicy and we like spice. A great method for a rich beautiful sauce. Next time, no salt or to taste after! 1 Tbs of Chili Powder. Maybe mild paprika as a substitute 3 tbs chili powder for color.
Just love this sauce, especially as its not tomato based. And the other thing I love about this sauce? That,, the post explains that American chilli powder is not as spicy as sold here in Ireland.. First American sauce I made nearly my head blow off!! ???
Just made this tonight, but with corn tortillas and it was AMAZING. Love your blog and recipes!
Great recipe that is my go to sauce. Thank you
This sauce make enchiladas AMAZING!
I stumbled upon your recipe a few years ago and didn’t realize it would mean I’d never enjoy enchiladas again unless they were made with this sauce!
When I first made it I had my doubts because it was based solely on spices and no tomato ingredient. My whole family, husband and three sons, adore when I make enchiladas! Making again tonight and thought I would finally let you know and say thank you!
This is AMAZING! Better than any enchilada sauce I’ve ever tasted! Even better than that I’ve eaten in any Mexican restaurant.
Hi! The recipe calls for 2 tablespoons of both oil and flour.
The video shows a much higher amount of flour in order to achieve the roux.
What’s the correct amount? When I put 2 tbsp oil and 2 tbsp flour in, I could not achieve the roux consistency…had to add flour.
Never was good at anything Mexican my husbands favorite food. This dish is constantly requested by my family. Thank You
This is DEFINITELY the BEST enchilada sauce ever! I am Very Pleased with how easy it is to make and will Never purchase canned enchilada sauce again! I never comment on recipes but this one is unbeatable. You will not be disappointed.
Made this tonight with regular chili powder using about 2 heaping Tablespoons and a 1/2 T of cumin as 1/2 t of onion powder in addition to the other spices you recommended. It was excellent. My mouth is still a little tingly from the chili powder, but not in a bad way. I make a breast of chicken covered in salsa and add chili and cumin to it and cook it until it’s ready to be shredded and use that inside my corn tortillas. Thanks for this recipe. I will definitely use it again. And for the mason jar suggestion.
Did you leave out tomato?
What makes the sauce red?
How do you fill the quart jar in the picture with only 2 cups stock?
Looks like a pint jar to me
Very easy… I would have everything measured out before starting… burnt 1st batch. Oh well… but 2nd batch wea was almost perfect. We added 1/4tsp onion powder.
OK I made the sauce from the chicken thighs broth – The sauce is delicious!.I plan to use chicken thigh meat instead of breast meat in the enchilada recipe…… Due to the fact that all I had were chicken thighs in my freezer! Not getting to the store as much with the Pandemic. Making The best chicken enchilada recipe a little later..I can’t wait to try it today on Cinco de Mayo!
Made your homemade enchilada sauce and enchiladas for Cinco de Mayo during this COVID-19 quarantine. Absolutely wonderful! I did add fresh garlic along with the powered garlic. I’ll definitely make these for my family when we can all get together again. Thank you. Theresa in Foster City, CA
Outstanding sauce. I will never go back to canned sauce. I made it twice this month and made a double batch today so I can freeze half for next month when I am too busy to make it.
.
This is perfect as I can no longer find enchilada sauce in the UK! Can this be frozen?
Way too salty! 2 cups stock (mine contain salt) so I should not have added any salt, or maybe a small pinch. It was otherwise tasty. I substituted paprika for chili powder so kids would eat it.
Lesson learned Claire, if you are using ingredients that already contain salt (broth, butter, etc.) leave out the extra amount called for in the recipe. Cooking 101…
This was awesome recipe. I made this as is and then made my own version. I cut chili powder down to 3T, added can of smoked green chilies, 1/4 cp red onion, 2 cloves garlic, and 3/4 t sugar. Cooked for 20 minutes on low/medium heat, let sit for 1 hour. This elevated the flavor!!!!